BLACK BEARDS RUM Two pounds of brown sugar per one gallon of water and one cup of honey

for every ten gallon batch. Starting hydrometer reading of about 90. Do not exceed 100. Add 1 to 3 ozs of yeast per 10 gallons of mash. Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the sugar, then stir in your sugar and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment. Yields about 12% alcohol.

STONEWALLS SOUTHERN WHISKEY One quart of corn syrup per 1 1/2 gallons of water and one cup of honey for every ten gallon batch. Starting hydrometer reading of about 60 or 65. Do not exceed 70. Add 1 to 3 oz's of yeast per 10 gallons of mash. Heat one fourth of your water to 120 or 130 degrees only hot enough to melt the corn syrup, then stir in your syrup and then the honey last. Pour it into your fermenter and finish filling with cool water to cool it down to 80 degrees. Take a hydrometer reading and adjust as needed. The add your yeast. 6 to 14 days to ferment. Yields about 7% alcohol Whiskey INGREDIENTS: 10 lbs. Whole kernel corn, untreated 5 Gallons Water 1 Cup Yeast, champagne yeast starter DIRECTIONS: Put corn in a burlap bag and wet with warm water. Place bag in a warm dark place and keep moist for about ten days. When the sprouts are about a 1/4" long

Filter off liquid and place into fermentation device and allow to cool to 70.. Throw the sprouts and roots away and transfer the corn into your primary fermenter. Wash the corn in a tub of water. Keep mixture at 160 degrees stirring constantly for 2-3 hours to convert starch into fermentable sugar and dextrin. Seal fermenter and vent with a water sealed vent. RYE WHISKEY INGREDIENTS: 7 Lbs. make sure all kernels are cracked. Next add 5 gallons of boiling water and when the mash cools add yeast. Malt 6 gallons of water 1 oz Yeast DIRECTIONS: Heat water to 70 degrees and then mix in malt and grain. Immediately pitch with 3 grams of yeast. To avoid secondary fermentation and contamination add 1 gram of ammonium-fluoride. pour into still filtering through a pillow case to remove all solids. With a pole or another hard object mash the corn. rubbing the sprouts and roots off. While stirring the mixture slowly heat to 160 degrees (raise temperature 5 degrees every 2 minutes). Fermentation will take 7-10 days.the corn is ready for the next step. Rye 2 Lbs. Stir liquid for 1 minute then cover and seal with a .80 degrees. When fermentation is done. Barley 1 Lbs.

yeast and rain water. WATERMELON-PEACH MOONSHINE BRANDY for five gallons 1 1/4 large watermelon 10 peaches 1 1/4 cup chopped golden raisins 15 limes (juice only) 25 cups sugar water to make 5 gallon wine or distillers yeast Extract the juice from watermelon and peaches. Cover well with cloth and add yeast after 24 hours. GOOD WHISKEY The ingredients are malt. Fit fermentation trap. Keep it covered with cheese cloth to keep the bugs out. sugar. saving pulp. The malt is a liquid and comes in a can. Then you can cook it off in your still and you have the smoothest whiskey you have ever tasted. or copper. Keep it in a warm place till it ferments. stainless steel.airlock. under no circumstances use aluminum. Stir daily for 1 week and strain off raisins. and set aside for 4 weeks. Allow to cool to lukewarm then add water to make five gallons total and all other ingredients except yeast to primary fermentation vessel. dissolve 5 pounds of sugar and add 1 cake of yeast. After fermentation is complete pour into. The brand names for the malt and yeast I always used was Blue Ribbon. Boil pulp in five quarts of water for 1/2 hour then strain and add water to extracted juice. and Red Top. still filtering through a pillow case to remove all solids.Mash will take 5-7 days to ferment. You can buy the malt from any big supermarket. Mix all this together in a barrel made of plastic. . the yeast comes in cakes. if they don't have it they will order it for you. To every can of malt you will add 5 gallons of warm water.

Wait until it has cooled to 68 degrees before adding your yeast.After you run off the whiskey. 12% rye. it is clear like water. But instead of aging in oak barrels. Steep your ingredients in 140 to 150 degree water for about 1 to 1 1/2 hours. with the same grain bill. it is distilled once in a pot still with a thumper. Shake it up once a day for about 3 months and then filter it through a coffee filter for a beautiful amber color. It then is placed in new. WATERMELON-ELDERBERRY MOONSHINE BRANDY 32 Lb watermelon 1 1/4 Lb dried elder-berries water to 5 gallon juice and zest of 10 lemons .but will be a LOT smoother. You can color it by taking a piece of dry fruit wood (or maple).this will taste JUST like the store bought spirit. then drop the burned fruit-wood in your clear whiskey. Cut it back to 80 or 90 proof for a smooth taste. 8% malt (a high enzyme 6-row variety will be needed). then filtered through a 10 foot layer of maple charcoal (this takes about 4 days). burn the fruit wood over a flame till it is blackened real good. JD's Black Label Recipe It consists of 80% corn. The spirit should be aged at less than 65%abv. but it is filtered through maple charcoal again after aging. you can fish out a piece of half burned white oak from the fire place. crush it up and place this in the container with your product. to prevent vanillins from clouding up the smokey sweetness from the maple syrup. 6 months before it is bottled. Sweetened with a dash of REAL maple syrup (the kind that has a slight smokey flavor). charred American oak barrels where it ages for 5 years. After fermentation. The premium brand called Gentlemen J is aged in the same way. In a few days the whiskey will be the color of store bought whiskey. I hope you find this recipe to be to your satisfaction.

Strain juice into secondary (demijohn) and fit airlock. My liquor is always 150-180 proof. 4-5 days later it's ready to run! This is an old-timer recipe and works quite well. then juice the lemons and add the juice and zest (gratings) to primary.. stirring daily. remove loose seeds. leave it loose to breathe. Cover with lid--our lid has a little cap that screws on. the mash has been converted into carbonic acid and alcohol. Cover primary with cloth. Add dried elderberries. Yeast (1/2 pound per 50 gallons of mash) may be added to speed up the fermentation if you have it. Grate the yellow thinly off ten lemons. In either case. plastic pail. Dry it and grind it into meal. SWEET FEED MOONSHINE # 5 gallon bucket of sweet feed (Sweet feed has several different grains and molasses making it a great tasting whiskey. 10 or more days will be required instead of about 4. Ferment 30 days. It is called "wash" or beer and it is sour. Make mush (or mash) with boiling water. it is then ready to run. whole corn is covered with warm water in a container with a hole in the bottom.). When the mash gets through "working" or bubbling up and settles down. wait 12 hours and add yeast. Add the yeast after it has cooled to the recommended temperature on the yeast label.) This is done by "sprouting" the corn. Cover and ferment 3 days. etc. At this stage. Add warm water from time to time as it drains.) one package of yeast (using distillers yeast will increase quality and quantity) # 5 pounds sugar # water Put enough feed to cover bottom of 5 gallon bucket a good 4 inches deep Add 5 pounds of sugar. Add rye mash that has been made the same way. if you have it. Place a hot cloth over it. Stir in sugar and stir well to dissolve. Fill 1/2 full with boiling water.36 cups granulated sugar wine or distillers yeast Cut the rind off of melon. I don't recommend this for . it must be kept warm. and put melon and any free juice in primary (crock. Let it set for 90 minutes and then finish filling with cool water. Mix until sugar is dissolved. Shelled. Keep in a warm place for about 3 days or until corn has 2 inch sprouts. Without it. cut melon into one-inch cubes. MOUNTAIN DEW RECIPE In making "Mountain Dew" or "White Lightning'" the first step is to convert the starch of the grain into sugar. (Commercial distillers use malt. Add water to make up 5 gallons.

Add water to make up 5 gallon. remove loose seeds. Thinly grate the yellow off ten lemons. put 3 1/2 gallons of water into the carboy and then slowly add the cornmeal allowing it to wet as it falls to the bottom and thus avoids caking as much as possible. plastic pail.slow and steady and . Cover primary with cloth. stirring dairy.sachet of 48 turbo yeast 4.gallons of spring water After cleaning the equipment to prep it for use. Cover and ferment 5 days. Next add the dry malt like you did the cornmeal. and add the juice and zest (gratings) to primary. wait 24 hours. Ferment 30 days. and put melon and any free juice in primary (crock. WATERMELON-GRAPE MOONSHINE BRANDY 30 Lb watermelon 7-1/2 Lb fresh table red or green grapes water to 5 gallon juice and zest of 10 lemons 24 cups granulated sugar wine or distillers yeast Cut the rind off of melon. INDIAN HEAD CORN MEAL WHISKEY Ingredients: 3 Lbs of Indian-Head corn meal 1 1/2. juice the lemons.pot stills unless you filter it by pouring it through a pillow case into a 5 gallon bucket after it has finished fermenting. Otherwise the meal will settle and burn in the bottom of your still. Some folks leave the solids in the pillow case and tie it off where it will not touch the bottom of the still. Add grapes and grape juice.lbs dry malt preferably dark (available at most home-brew shops) 1. Add sugar and stir well to dissolve. destem. and crush the grapes well in a bowl. cut melon into one-inch cubes. Carefully lift the carboy and shake it side-to-side to ensure a good mix. wash. Add yeast.). Separately. Strain juice into secondary (demijohn) and fit airlock. etc.

of wheat germ this can be found by the oatmeal in most grocery stores 2oz. After 3 to 7 days.then lift the carboy up and shake it again to get a good mix Warm the 1/2 gallon of leftover water on the stove until it's just hot to the touch.5 oz) Welches 100% frozen grape concentrate 7 Lbs granulated sugar water to make 5 gallons wine or distillers yeast Bring 5 quarts of water to boil and dissolve the sugar in the water. WELCHES FROZEN GRAPE JUICE MOONSHINE BRANDY 10 cans (11. It's a moon-shiners dream. Now add this to the carboy and shake well. This is the easiest recipe I have found. of an acid blend witch has citric acid. . Check the yeast package for proper temperature. Place a bubbler in the top of the jar when it stops bubbling the mix is ready to distill or is a very good wine that taste like pears. malic acid and another this can be found in any liqour stores that sell home brewing stuff 5 lbs sugar the cheep stuff works just as good as the name brand and 5 gallons of water 1oz of bear yeast All you need to do is steep in water at 180 degrees all of the ingredients except for the yeast for about 30 min while that is steeping put the packet of yeast in a glass of room temperature water as instructed on the packet of yeast after the mix cools filter it into a 6 1/2 gallon glass jar to remove the wheat germ and add the yeast the mix must be no hotter than 80 degrees F and no cooler than 65 F degrees or the yeast will die. WHEAT GERM RECIPE you need 1 jar 20oz. Turn off the oven and stir in the yeast until it is completely dissolved. it's now ready to run off in the still.

Cover with cloth fastened with rubber band and set aside 12 hours. . TANGLE-FOOT MOONSHINE Fermenter .Remove from heat and add frozen concentrate. Ferment 30 days. Option 2 1 bushel corn meal 1 & 1/2 gal malted corn Yield Pure Corn 1. after cooling to proper yeast temperature. APPLE PIE BRANDY. 40 lbs in 2 lots .sugar.barrel (55 gals) Option 1 1/2 bushel (30 lb) Corn Meal 3 & 1/2 lbs malted corn 2 handfuls raw rye to form cap on fermenting mash Optional . Strain and distill.. Add additional water to make five gallons and pour into secondary. Add remaining ingredients except yeast.10 lb then 30 lb 1 cup of Yeast.5 gal/bushel (28 lb) Corn & Sugar 6 gal/bushel (28 lb) 1 cup of yeast KILL ME QUICK 10 gallons of water 5 Lbs of sugar 3 Lbs of cracked corn 3 Lbs of rye 1 Lb of raisins 1 keg of yeast Mix ingredients together and ferment for 7 to 10 days or until the yeast quits working. add activated yeast and recover with cloth.

vodka of shine. 2 tsp of cinnamon oil and 2 tsp of nutmeg. Add one cup of honey. Rum is best.Heat one gallon of apple juice. Let this mixture cool down to room temperature and add one fifth of either rum. Stir until disolved. . Do not exceed 150 degrees. Put into jars and let set for two weeks.

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